Rating: 1 stars
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Choose persimmons that are soft but not mushy. If they're firm, let them ripen in a paper bag on the kitchen counter for a couple of days.

Joanne Weir
Recipe by Cooking Light November 2005

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Recipe Summary

Yield:
12 servings (serving size: ) (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Cut tops off persimmons; scrape pulp away from skin with a spoon. Place persimmon pulp, milk, sugar, and eggs in a food processor or blender, and process until smooth.

  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl; make a well in center of flour mixture.

  • Gradually add persimmon mixture to flour mixture, stirring just until blended. (Batter will be thin but will thicken quickly.) Let batter stand for 10 minutes to thicken. Pour batter into a 9-inch springform pan coated with cooking spray.

  • While batter stands, melt butter in a small skillet over medium-high heat. Add chopped pecans; cook 3 minutes or until pecans are toasted. Sprinkle pecan mixture over batter. Swirl pecan mixture into batter using a knife or skewer. Bake at 350° for 1 1/2 hours or until cake is set in the center and a skewer inserted into center comes out clean. Let cool 15 minutes; remove cake from pan. Cut into wedges.

Nutrition Facts

270 calories; calories from fat 31%; fat 9.2g; saturated fat 2.1g; mono fat 4.5g; poly fat 2g; protein 5.3g; carbohydrates 44.4g; fiber 2g; cholesterol 59mg; iron 2.5mg; sodium 208mg; calcium 91mg.
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